Description
This rich and moist Strawberry Chocolate Cake layers fudgy chocolate sponge with juicy homemade strawberry jam and a tangy strawberry cream cheese frosting, making it an irresistible dessert perfect for birthdays, celebrations, or whenever you crave a chocolate-strawberry fix.
Ingredients
Scale
Strawberry Jam
- 500g strawberries (fresh or frozen)
- 50g granulated sugar
- 1 tablespoon water
Chocolate Cake
- 190g all-purpose flour
- 75g natural cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 115g unsalted butter, melted
- 100g light-tasting oil (canola, avocado, or grapeseed)
- 100g granulated sugar
- 100g brown sugar
- 2 large eggs, room temperature
- 330g milk, room temperature
Strawberry Cream Cheese Frosting
- 250g cream cheese, softened
- 115g unsalted butter, softened
- 100g powdered sugar
- 70g strawberry jam (from above)
- 1 teaspoon vanilla extract
Filling & Toppings
- 200g strawberries, finely diced
- 7 strawberries, halved for decoration
Instructions
- Make the Strawberry Jam: In a small pot, combine strawberries, sugar, and water. Cook over medium-high heat, stirring occasionally until the mixture comes to a boil and thickens to a jam-like consistency. The mixture should part when dragged with a spatula and slowly come back together. Transfer to a bowl and refrigerate until fully cooled.
- Prepare the Cake Pans: Preheat the oven to 350°F. Line the bottoms of two 6-inch round cake pans with parchment paper and set aside.
- Mix Dry Ingredients: In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
- Mix Wet Ingredients: In a large bowl, whisk together melted butter, oil, granulated sugar, and brown sugar until well combined. Add eggs and mix until smooth.
- Combine Batter: Gradually add the dry mixture to the wet mixture, alternating with milk, mixing just until the batter comes together. Avoid overmixing.
- Bake the Cakes: Divide the batter evenly between the prepared pans and smooth the tops. Bake for 40–45 minutes or until a toothpick inserted comes out with a few moist crumbs.
- Cool the Cakes: Let the cakes cool in their pans for 10 minutes before transferring them to a wire rack to cool completely.
- Make the Frosting: In a mixing bowl, beat the softened butter until creamy. Add the cream cheese and beat until smooth. Mix in powdered sugar, strawberry jam, and vanilla extract until fluffy and well combined. Set aside a portion of frosting in a piping bag for assembly.
- Level and Layer the Cake: Use a serrated knife to level the cake layers if needed and slice each in half to create four even layers.
- Add Filling: Place one cake layer on a serving plate or turntable. Pipe a ring of frosting around the edge, then spoon strawberry jam inside the ring. Add a layer of diced strawberries over the jam.
- Assemble the Cake: Repeat layering with remaining cake, jam, and strawberries. Apply a thin crumb coat of frosting to the entire cake and chill briefly.
- Decorate the Cake: Finish with a final layer of frosting, smoothing it out with a spatula. Top with halved strawberries for a simple, elegant finish.
Notes
- If the jam is too thin, cook it longer to thicken. Use a cake turntable and offset spatula for easier frosting. For an extra chocolate boost, mix chocolate chips into the batter. You can also decorate with chocolate shavings or ganache for a more indulgent version.
- Prep Time: 1 hour 25 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (of 8)
- Calories: 797
- Sugar: 55g
- Sodium: 410mg
- Fat: 51g
- Saturated Fat: 25g
- Unsaturated Fat: 22g (9g polyunsaturated, 13g monounsaturated)
- Trans Fat: 1g
- Carbohydrates: 84g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 139mg